Mini pumpkin scones

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Mini pumpkin scones are small orange sandwiches made with baking powder instead of yeast. These delicious scones smell of pumpkin and lemon. They are not too sweet and have a light texture. Original recipe can be found here.


Mini pumpkin scones

Ingredients

For 4 Person(s)

Ingredients

  • 350 g all-purpose flour
  • 3 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp sugar
  • 50 g cold butter
  • 2 eggs
  • 20 ml milk
  • some lemon zest
  • 250 g pumpkin puree

Mini pumpkin scones Directions

  1. Sift the flour and baking powder into a bowl. Add the salt, sugar and cold butter cut into small pieces. Briefly mix with your hands until the butter has crumbled.

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  2. In a second bowl whisk the eggs, pumpkin puree, milk and lemon zest.

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  3. Pour the pumpkin mixture into the bowl with the flour and stir until incorporated. The dough will be very sticky. Do not be tempted to add more flour.

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  4. Pour everything on a generously floured surface. Sprinkle with more flour and roll out the dough into a half inch sheet. Cut the desired size using a sharp edge glass or a cookie cutter. Put the mini scones on a baking tray lined with baking paper gently removing the excess of flour.

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  5. Preheat oven to 220° C and bake the scones for about 12 - 15 minutes. They are excellent served hot.

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Nutrition facts

(vegetarian)
Per Serving

Reviews

5
Monday, 26 December 2016
I love scones. These looks so delicious. - Lucius

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